Traditionally seekh kababs are made from minced meat and grilled in tandoor or a clay oven. But in this recipe, we are going to make a vegetarian version of this kabab. First, the mixture is prepared using mixed veggies, gram flour and spices, and it is shaped on a skewer to make kabab, and then it is grilled in a tandoor or shallow fried on a tava. Finally, kababs are served with green mint chutney, lemon wedges and onion rings. These kababs can also be used as a stuffing to make veg frankie or paratha roll.

Note:In this recipe, you can use either frozen or fresh green peas as per the availability. I have used fresh green peas and hence boiling them with potatoes. But if you are using frozen green peas then no need to boil them. You can cook them with other vegetables in step-3.

Directions:

Add 2½ tablespoons gram flour(besan/chickpea flour) in a pan or a kadai and dry roast it over a low flame until nice aroma releases and it turns light golden. (No need to add the oil while roasting the flour.) Transfer the roasted flour to a bowl.

Mix well. If the mixture has too much moisture, add more breadcrumbs (as needed).

Grease your palms with oil. Take a ball size portion of the mixture and give it a cylindrical shape. Then take a wooden skewer/metal skewer and insert into the center.

Press the mixture evenly and give it a kabab shape/cylindrical shape. Place it in a plate.

Make the remaining kababs in a similar way.

Heat 1 tablespoon oil in a non-stick tava/pan or an iron tava. Place 2-3 kababs over hot tava. Roast/shallow fry them until golden brown from all the sides. Rotate them in between to roast them evenly from all the sides. If required, add more oil to roast the kababs.

Transfer them to a plate and serve with green coriander chutney or tomato ketchup and sliced onion and lemon wedges.

Tips and Variations:

Instead of roasting them on tava, you can also roast them in TANDOOR.

You can also add the vegetables like cauliflower, sweet corn, beetroot, spinach, etc.

If you are making this for KIDS, add paneer, soy chunks or boiled lentils to make it a protein rich snack.

If you are using frozen green peas then no need to boil them separately. You can cook them with other vegetables.

If the kabab breaks or it is hard to give shape of the kabab because of the excess moisture, add more breadcrumbs in the mixture.

Taste: Crispy from outside and cheesy from insideServing Ideas : Serve them as a starter or snack to the guests with mint chutney, onion rings, shredded cabbage and lemon wedges.